I am so excited to have made my first Mary Berry recipe! These Ginger Snaps were the perfect start to my British Baking!
This month’s Fantastic Star Baker was Rebecca @Twinklehook and she chose these fun little Gingersnaps as our monthly bake. It was funny how I kept thinking about how fun it would be to be on the Bake-off Show and if Mary and Paul would have approved of my Bake:). Lol!
I even broke down and tried my hand at actually weighing my ingredients! Can you believe it?
I didn’t have the golden syrup or cast sugar so I used Karo syrup and extra fine cane sugar instead.
I was very, very surprised with how small the dough was! I am used to a bowl that is almost filled to the brim with dough. No wonder Mary has stayed so trim:)!
Even though the dough was small, there was enough dough for 12 walnut sized balls. I made three exactly as the recipe instructed, and three that I rolled in sugar because that is how I always make cookies, and then I added a pecan to six of them because I live in a pecan grove and we add nuts to everything!
I baked mine for less than the 15 min suggested in the recipe. I baked mine for 14 min. Which is longer than I normally would have, but I wanted a crisp snap to my cookie with no soggy bottom:)
They were certainly crisp! I would call mine a definite dipping cookie because I could barely bite into it! Lol:)! Maybe I should have taken them out at about 11 minutes.
It didn’t really matter though. The taste was so scrummy! I especially like the kick of heat at the end because of the ginger. They would be so good with a cup of milk or hot chocolate.
Here is the recipe if you want to try your own Mary Berry Gingersnaps
I’m excited to see how the other baker’s cookies turned out!
It has been so fun baking with you today. Thank you once again, Rebecca, for the recipe!